About the Recipe
Ingredients
2 ½ lbs Center Cut Beef Tenderloin
½ tsp Ground Black Pepper (optional)
1 tbsp Water
1 tbsp Butter
2 cups Mushrooms, finely chopped
1 Onion, medium size
2 tbsp All Purpose Flour
½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets
(1 sheet), thawed
Preparation
Step 1:
Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130°F. Cover the pan and refrigerate for 1 hour.
Step 2:
Reheat the oven to 425°F. Beat the egg and water in a small bowl with a fork.
Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
Step 3:
Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1 inch of the edge.
Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
Step 4:
Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140°F. Slice, serve, and enjoy!
Serving Suggestion
Serve with green beans and amandine. For dessert serve cheesecake topped with sliced strawberries.